Corn falafels & yogurt sauce
Particularities
- Serves20 falafels
- Prep time20 mins
- Cook time20 mins
- Timeout10 mins
- FreezingFreezes well
Ingredients
Falafels
- 2 cups of cooked corn
- 1 small onion, minced
- 2 cloves of garlic
- 1/2 cup of fresh parsley
- 1/2 cup of fresh cilantro
- 1 tablespoon of cumin seeds, crushed
- 1 tablespoon of cilantro seeds, crushed
- 1 teaspoon of Sriracha sauce
- 1 tablespoon of baking powder
- 3/4 cup of corn flour (or all-purpose)
- Salt & pepper, as preferred
Yogurt sauce
- 1/2 cup of plain yogurt
- 2 tablespoons of sesame butter (tahini)
- 1 teaspoon of honey
- ½ a lime’s juice
- Salt & pepper, as preferred
Steps
- Preheat the oven to 400 °F and place the rack at the centre of it. Grease a baking pan then set aside.
- Blend the corn with the onion, garlic, parsley and cilantro. Then add the remaining falafels ingredients and blend together until you get a dough.
- Shape 1 ½ tablespoon size balls, then lay onto the grease baking sheet. Cook in the oven for 20 minutes, making sure you turn them over half-way through.
- Mix all the yogurt sauce ingredients together then serve with the falafels.
Tips & tricks
Can be frozen. Keeps for a week in the fridge.
Recipe published on August 19, 2018
